The use of iodine-containing additives in bakery production technology

Abstract

Abstract The article proposes recipes for baking a bakery product with the introduction of new food additives: iodized salt, iodo-casein, amiton. The influence of iodine-containing additives on the nutritional and biological value of bread, as well as on their quality, has also been studied. It was found that the introduction of iodine-containing additives caused an increase in the volume yield of bread. So, namely, the introduction of iodized salt increased the volume yield by 12.6 %, iodo-casein caused the increase by 17.6 % and when introducing of the parameter was 12.5 % higher than the control. Bread with iodine-containing additives is a complete food product with a high nutritional value: 100 g of bread satisfy a person’s need for proteins by 8.9 %, for fat by 2.3 %, for carbohydrates by 14.4 %, and the person’s need for iodine. When daily consumption of 200-250 g of bread with iodo-casein, the iodine content will be 78-97.5 μg, or 52-65 % of the recommended physiological norm. Bakery products with iodine-containing additives are a complete food product with a high nutritional value. Therefore, to enrich bakery products with iodine, then iodo-casein, iodized salt, amiton, which contain the amount of iodine necessary for a person, can be recommended as iodine-containing additives.